CN102125131B - Instant green tea powder and preparation method thereof - Google Patents
Instant green tea powder and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a preparation method of instant green tea powder, relating to a plant extract and a preparation method thereof in the field of foods. The instant green tea powder is prepared through processes, i.e. spreading, de-enzyming, water extraction, filtering, extract concentration and drying, by taking fresh green tea leaves as raw materials. Microwave de-enzyming and flash extraction are characterized in that the effective components of the green tea raw materials can be extracted within shorter time at lower temperature and the chlorophylls and the tea polyphenols of a product are ensured not to be damaged, thereby the extract appears in green and also the effective components and the aromatic substances of green tea are maintained to a greater degree; in addition, the steps of high-speed centrifugation, microfiltration and membrane concentration are all operated at normal temperature, therefore colors, nutrient components and aroma are beneficial to preservation, and the quality of the product is effectively enhanced.
Description
Technical field
The present invention relates to the plant extracts of field of food and its preparation method, specifically instant green tea powder of processing of a kind of water extract of green tea and preparation method thereof.
Background technology
China is maximum in the world green tea production and consumption state, 420,000 tons of annual at present production and marketing approximately.Tea beverage is that consumption figure is only second to a kind of beverage of water in the world.The quickening of Along with people's growth in the living standard and social life rhythm and science and technology development, the converted products of tealeaves is more and more.Instant tea is a kind of powdered product, and 100% is dissolved in hot water or cold water.It is fast that it has a dissolving, and brew and do not stay recrement, health, easy to carry, stable advantage such as not perishable, its biggest advantage is convenient, so it more and more receives liking of consumer.
More and more to the research and the report of green tea in recent years; The research of instant tea was also once become many researchers' problem, and instant green tea powder in the market exists that the millet paste color is yellowish-brown, cream down, flavour is light, fragrance is low, millet paste is clarified inadequately, be prone to produce muddiness and quality problem such as deposition and tea powder cold cut property difference.
The preparation of instant green tea powder is a raw material with bud green tealeaves normally, and is blue or green through the stand, complete, extract, filter, concentrate and preparation section such as drying forms.
Adopt the bright leaf that gets off from tea tree, though vital movement is also continuing, normal metaboilic level is broken, decomposes much larger than synthetic, puts in the process of promptly withering at the stand of progressively dehydration, and the metabolism direction of various enzymes system is tending towards decomposing consumingly in the leaf cell.Part hydrolase, the multiple protein enzyme of protein hydrolysate and polypeptide for example, amylatic amylase and phosphorylase, the glycosidase of hydrolysis glucosides etc., activity is all in improve.Just because of existing the biochemical action of serial hydrolase in the bright leaf, making bright leaf let slip hydrolysate content such as journey amino acid, water-soluble sugar at the stand obviously increases, and along with the prolongation of time, the content increase is many more.The process of withering of bright leaf, the part polyphenols can become water-insoluble materials with protein bound, on a small quantity can be oxidized, the Polyphenols total amount is gradually reduced.Therefore, the stand of bud green tealeaves is blue or green must be appropriate, excessively spreads out green grass or young crops and reduce tea leaf quality on the contrary.
Completing is the critical process in the Green Tea Processing process, and the quality of green tea is played an important role.It mainly is an activity of destroying enzyme in the bright leaf through high temperature; Stop the polyphenols oxidation, prevent the leaf red stain, evaporate the part moisture in the leaf simultaneously; But tealeaves is placed high temperature and high humidity environment more than 80 ℃ for a long time; The theaflavin that often makes considerable catechin oxidation and form brown and rufous and tea stain red pigment etc., reactions such as the caffeine in these catechins and the tealeaves, albumen, pectin formation precipitates and causes the millet paste muddiness, has reduced the effect of tealeaves.Chinese patent CN1283393C " a kind of preparation method of green tea " disclose a kind of on the traditional handicraft basis improved producing green tea method; The technology of completing that adopts is at first to complete 1 minute at 130 ℃; Naturally cooling completed 1 minute for back 80 ℃; Fried 50 minutes for 80 ℃ when dry, that continues dried by the fire 2～4 hours at 120 ℃, baked 30 minutes at 80 ℃ at last.In the manufacturing process, tealeaves is at about 3.5h～5h of the time of high temperature more than 80 ℃.The method not only can cause the tealeaves flavescence because of the temperature height, and some active ingredients of tealeaves also can be destroyed and volatilize, and influences former tea local flavor.Chinese patent publication number CN 1423953A and for example; What put down in writing is a kind of tea making method; Be that saturated vapor is continued tealeaves to be completed after level pressure is heated into superheated vapour again; Dehydrating step puts in place though this method completes, and under hot conditions, is difficult to guarantee the color of green tea.
At present mostly the extraction of green tea is to adopt the method for hot water lixiviate; Extraction temperature is high more generally speaking, and the time is long more, and the recovery rate of tealeaves is high more; The stripping of caffeine, Tea Polyphenols is many more; But the too high meeting of temperature causes the loss of volatile aroma composition, and product fragrance is low, and it is fragrant that the product that obtains has like this lost the distinctive tea of tealeaves.In addition, high temperature extracts and causes chlorophyll to destroy seriously, and chlorophyll is distinctive a kind of composition in the plant, and human body is had important effect, and it can increase the oxygen content of body blood, the metabolism of acceleration bodies inner cell, enhancing human immune.
For this reason, people have adopted the method for low temperature extracted many times to extract for keeping former tea local flavor and active ingredient.Before 2000; People have just carried out the low temperature research of green tea; For example one Chinese patent application 88105853.X " a kind of manufacturing approach of instant tea " adopts 5～50 ℃ water to carry out extracted many times, and methods such as instantaneously sterilising, vacuum decompression concentrate, frozen drying are handled.One Chinese patent application numbers 93104663.7 records be " instant green tea and processing technology thereof ", it is to be solvent with hydrous ethanol or acetone, the instant green tea that warm lixiviate is followed the example of to make under 30 ℃～50 ℃ temperature conditions.And for example one Chinese patent application numbers 92107584.7 records is " production technology of caffein ", and its adopts the water of ethanol water or 80 ℃ as the caffein leaching liquor, and the enrichment process temperature is controlled at 60～80 ℃.Above patent documentation has a common characteristic basically: with water or other organic solvent (ethanol or acetone) serves as to extract solvent, and soaking with temperature is extracting mode, and whole leaching process is static; Extraction efficiency is not high, and the active ingredient Tea Polyphenols in the tealeaves also extracts not exclusively, and when concentrated; Usually need higher temperature, the time is longer, thereby has destroyed the chlorophyll in the green tea; Influenced the quality of extract, and organic solvent that adopts such as acetone etc. are harmful.The patent about the preparation of instant green tea powder of recent years applications is also more, also all be basically concentrate on that low temperature extracts, the research of enzymolysis etc." a kind of processing method of instant green tea powder " of " a kind of preparation technology of selenium-rich instant green tea powder " of " a kind of method for preparing instant green tea powder " of Zhejiang University application, Wuxi Taiyo Green Power Co., Ltd.'s application, the application of big Fujian food (ZhangZhou) Co., Ltd for example; It all is the mode that adopts the low temperature lixiviate; Length not only consuming time, and yield is low.
In sum; How effectively the nutriment in the green tea and fragrance component as far as possible fully being extracted and collect is the problem that the instant powder of the high-quality green tea of preparation must solve; For suitability for industrialized production, when guaranteeing product quality, how improving extraction efficiency also is the problem that we need study simultaneously.
Summary of the invention:
The object of the present invention is to provide a kind of preparation method and product of instant green tea powder of green; Active ingredient Tea Polyphenols and chlorophyll and the aroma substance in the green tea can fully extracted and preserve to this method; And extraction time is short; After the product dissolving still is natural green, and clarity is good, tea is aromatic strongly fragrant.
The preparation method of instant green tea powder provided by the invention; With bud green tealeaves is raw material, blue or green through the stand, complete, water extraction, filtration, extract concentrates and drying process is processed, put at the blue or green nature stand of adopting, stand; Remove the water on surface, make the tealeaves moisture be controlled at 70～80%;
Completing is the method that adopts microwave drying to complete, and is dried to tealeaves moisture less than 10%;
The method that water extracts is to adopt the sudden strain of a muscle formula to extract: the tealeaves after will completing was soaked in water 0.25～10 hour; The consumption of water is 2～20 times of tealeaves weight; Put in the flash extracter then and extract, the extraction rotating speed is 1000～10000r/min, and extraction time is 1～30 minute;
Said filtration is that extract is removed tea grounds through coarse filtration, and filtrating is high speed centrifugation 10～60 minutes under 3000～5000r/min at rotating speed, and the clear liquid after centrifugal adopts the ceramic membrane micro-filtration in 0.2～2.0 μ m aperture to get extract;
It is to adopt hyperfiltration or nano filtering process that extract concentrates, and is concentrated into solid content and is 5～30% concentrate;
Said drying is to be that 5～30% concentrate gets instant green tea powder with spray drying process with solid content.
Look the weather conditions situation when stand is blue or green, ventilation that can be suitable is as the criterion with control tealeaves moisture;
Described completing is to reach with microwave drying to complete and the dry purpose that settles at one go.Microwave is the electromagnetic wave of frequency between 300MHZ～300GHZ, has the very strong penetrability and the very high efficiency of heating surface, and when utilizing heating using microwave, microwave can penetrating material and directly make and outsidely heat simultaneously with inside, reaches the purpose that completes.The preferred temperature of de-enzyming process is controlled at below 80 ℃, and the belt transmission speed is controlled at 1.5～1.9 meters/minute, and tealeaves is laid on thickness on the transmission belt less than 2cm, and tealeaves moisture is dried to less than 10%.This method has kept the intrinsic color of tealeaves, does not destroy chlorophyll and Tea Polyphenols composition, and drying efficiency can reach 60kg/ hour.
Extraction is to have used sudden strain of a muscle formula extractive technique, and it is the extractive technique of new generation of up-to-date research and development of time in recent years that the sudden strain of a muscle formula is extracted.This extracting mode is the basis with historrhexis's principle; Vegetable material and appropriate solvent are at ambient temperature through being crushed to fine particle at a high speed; Make the inside and outside chemical composition of medicinal material under comprehensive external force effects such as high-speed stirred, vibration and local decompression's infiltration, reach balance rapidly, filtration gets final product then.This absorption of technology the advantages of technology such as traditional pulverizing, stirring, vibration, dipping and extraction; Make completion once extract needed time ratio conventional method and foreshorten to tens of/one to hundreds of/one, the active ingredient in the tealeaves can more fully extract, and has guaranteed color and local flavor that green tea itself is intrinsic; Simultaneously owing to extract at normal temperatures; Remove heating from, thereby can avoid the destruction of thermo-labile component effectively, can improve the quality of product.
During the concentrated employing hyperfiltration of said extract, the control pump running frequency is 30～50HZ, entrance pressure 2.0～3.5Mpa.During the concentrated employing nano filtering process of said extract, preferably using molecular cut off is 100～450 NF membrane, and the control pump running frequency is 30～50HZ, entrance pressure 0.5～1.5Mpa.Adopt such method for concentration, not only reached the purpose of removing big molecular impurities such as protein, pectin in the tealeaves, and whole process temperature is no more than 35 ℃, guaranteed the quality of product.
Instant green tea powder prepared according to the methods of the invention presents natural green, contains chlorophyll in the 1g instant green tea powder and is not less than 2mg, contains Tea Polyphenols and is not less than 280mg, and product dissolving back clarity is good, tea is aromatic strongly fragrant.
Advantage of the present invention: the characteristics that adopt microwave de-enzyming, sudden strain of a muscle formula to extract are can be in the short period of time, under the lower temperature; Realization is to the extraction of active ingredient in the green tea raw material; Guaranteed that effectively chlorophyll and Tea Polyphenols are not destroyed in the product; When making extract present green, preserve active ingredient and aroma substance in the green tea largely; High speed centrifugation, micro-filtration, film concentration step also all are to operate at normal temperatures, help the preservation of color, nutritional labeling and fragrance, have improved the quality of product effectively.
Further set forth technical scheme of the present invention with specific embodiment below.
The specific embodiment:
The preparation of embodiment 1 instant green tea powder
1, tealeaves is gathered: the tealeaves of harvesting is tender leaf, is generally bud head 3～4 leaves or to 2 on folder leaf, obstructs distance between the Ye Yuye less than 5cm, removes impurity and foreign matter when selecting for use.
2, the stand is blue or green: tealeaves is spread out with withering trough naturally put, the water on surface is removed in suitably air blast, makes the tealeaves moisture reach 70% and gets final product.
3, complete: use DXWS-9D type microwave de-enzyming equipment (Yixing Dingxi Microwave Equipment Co., Ltd.'s production); Dry time control tea making leaf shop layer thickness is below 2cm; Control belt transmission speed is 1.5m/min; Whole baking temperature is controlled at 60～70 ℃, and tealeaves moisture is dried to 8%, is placed in shady and cool dry place's spreading for cooling again.
4, extraction, centrifugal, micro-filtration, concentrate, spray-drying: get green tea 500 grams behind the microwave de-enzyming; Add 5 kilograms of purified water, soaked 5 hours, the JHBE-50S flash extracter that places Henan Jinnai Technology Development Co., Ltd. to produce; Control rotating speed 10000rpm/min extracted 1 minute; Extract filters through 300 order silks, filtrates under 5000r/min centrifugal 30 minutes, and centrifugate is through the ceramic membrane micro-filtration in 0.8 μ m aperture; Micro-filtrate concentrates through the coiled reverse osmosis membrane that the aromatic polyamides composite is processed again, and control pump operation frequency is 40HZ when concentrating, entrance pressure 3.5Mpa; Being concentrated into solid content is 18%, then with the concentrate spray-drying, and 145 ℃ of EATs; 60 ℃ of leaving air temps obtain instant green tea powder 92 grams.
Prepared instant green tea powder, color are green, and dissolubility is good and have the fragrance of green tea, and the content that uses the HPLC method to record Tea Polyphenols is 330mg/g, uses the chlorophyllous content of determined by ultraviolet spectrophotometry to be 2.5mg/g.
Comparative Examples 1:
Get dried green tea 500 grams that Shenzhen company provides,, obtain instant green tea powder 90 grams with the operation of embodiment 1 step 4.Prepared instant green tea powder, color are yellow green, and dissolubility is good and have the fragrance of green tea, and the content that records Tea Polyphenols is 230mg/g, and chlorophyll content is 0.83mg/g.
This experiment is a raw material with the dried green tea of outsourcing; Press the preparation of embodiment 1 method; The Tea Polyphenols of gained instant green tea powder and chlorophyllous content all are lower than embodiment 1, and its appearance color is yellow partially, explain that the dried green tea that uses separate sources has significant effects as raw material to the quality of finished product.
Comparative Examples 2:
Get 1 prepared dried green tea 500 grams by embodiment; Press the technology of Chinese patent publication number CN101467576A " a kind of processing method of instant green tea powder "; Get three times in the lixiviate of different temperatures temperature, add the water of 20 times of amounts for the first time, 20～40 ℃ of temperature were soaked 15 minutes; Add for the second time the water of 15 times of amounts, 50～70 ℃ of temperature were soaked 15 minutes; The water that adds 10 times of amounts for the third time; 80～100 ℃ of temperature were soaked 15 minutes; In extraction water at different levels, add the sodium isoascorbate of 0.03% water weight during extraction; The extracts at different levels that make merge, and technologies such as, micro-filtration centrifugal through the method that embodiment 1 is same, film concentrate, spray-drying obtain instant green tea powder 84 grams.Prepared instant green tea powder, color is a yellowish-brown, and dissolubility is better, records to contain Tea Polyphenols 300mg/g, and chlorophyll content is 0.28mg/g.
This shows, adopt higher temperature can cause resulting product color yellow partially during extraction, explain that extracting temperature is the key factor that influences finished color.
The preparation of embodiment 2 instant green tea powders
1, tealeaves: the tealeaves of harvesting is tender leaf, is generally bud head 3～4 leaves or to 2 on folder leaf, obstructs distance between the Ye Yuye less than 5cm, removes impurity and foreign matter when selecting for use.
2, the stand is blue or green: the tealeaves of harvesting spread out naturally to be put, suitably air blast, and the water that removal is surperficial, making tealeaves reach moisture is 80% to get final product.
3, complete: use DXWS-9D type microwave de-enzyming equipment; Dry time control tea making leaf shop layer thickness is below 1cm; Control belt transmission speed is 1.9m/min, and whole baking temperature is controlled at 60～70 ℃, is placed in shady and cool dry place's spreading for cooling after tealeaves moisture is dried to 7%.
4, extraction, centrifugal, micro-filtration, concentrate, spray-drying: get green tea 500 grams behind the microwave de-enzyming, add 10 kilograms of purified water, soaked 15 minutes, place the JHBE-50S flash extracter, control rotating speed 1000r/min, extracted 30 minutes.Extract filters through the nylon filter bag of 50 μ m filtering accuracies, filtrates under 3000r/min centrifugal 60 minutes, and centrifugate is through the ceramic membrane micro-filtration in 0.2 μ m aperture; Micro-filtrate concentrates through the rolling NF membrane that the aromatic polyamides composite is processed again, and its molecular cut off is 450, and control pump operation frequency is 40HZ when concentrating; Entrance pressure 0.5Mpa, being concentrated into solid content is 5%, then with the concentrate spray-drying; 145 ℃ of EATs, 60 ℃ of leaving air temps obtain instant green tea powder 90 grams.
Prepared instant green tea powder, color are green, and dissolubility is good and have the fragrance of green tea, and the content that records Tea Polyphenols is 320mg/g, and chlorophyll content is 2.4mg/g.
The preparation of embodiment 3 instant green tea powders
Get dried green tea 500 grams after the completing of embodiment 1 gained, add 1 kilogram of entry, soaked 10 hours, place the JHBE-50S flash extracter, control rotating speed 6000r/min, extracted 10 minutes.Extract filters through 300 order silks, filtrates under 5000r/min centrifugal 10 minutes, and centrifugate is through the ceramic membrane micro-filtration in 2.0 μ m apertures; Micro-filtrate concentrates through the rolling NF membrane that the aromatic polyamides composite is processed again, and its molecular cut off is 100, and control pump operation frequency is 30HZ when concentrating; Entrance pressure 1.5Mpa, being concentrated into solid content is 30%, then with the concentrate spray-drying; 180 ℃ of EATs, 90 ℃ of leaving air temps obtain instant green tea powder 88 grams.
Prepared instant green tea powder, color are green, and dissolubility is good and have the fragrance of green tea, and the content that records Tea Polyphenols is 310mg/g, and chlorophyll content is 2.4mg/g.
The preparation of embodiment 4 instant green tea powders
Get dried green tea 500 grams after the completing of embodiment 1 gained, add entry 7500 grams, soaked 1 hour, place the JHBE-50S flash extracter, control rotating speed 8000r/min, extracted 1.5 minutes.Extract filters through 300 order silks, filtrates under 4000r/min centrifugal 35 minutes, and centrifugate is through the ceramic membrane micro-filtration in 1.2 μ m apertures; Micro-filtrate concentrates through the coiled reverse osmosis membrane that cellulose acetate is processed again, and control pump operation frequency is 30HZ when concentrating, entrance pressure 2.0Mpa; Being concentrated into solid content is 15%, then with the concentrate spray-drying, and 120 ℃ of EATs; 40 ℃ of leaving air temps obtain instant green tea powder 89 grams.
Prepared instant green tea powder, color are green, and dissolubility is good and have the fragrance of green tea, and the content that records Tea Polyphenols is 310mg/g, and chlorophyll content is 2.2mg/g.
The preparation of embodiment 5 instant green tea powders
Get dried green tea 500 grams after the completing of embodiment 1 gained, add entry 7500 grams, soaked 1 hour, place the JHBE-50S flash extracter, control rotating speed 6000r/min, extracted 3 minutes.Extract filters through 300 order silks, filtrates under 5000r/min centrifugal 25 minutes, and centrifugate is through the ceramic membrane micro-filtration in 0.2 μ m aperture; Micro-filtrate concentrates through the coiled reverse osmosis membrane that cellulose acetate is processed again, and control pump operation frequency is 50HZ when concentrating, entrance pressure 3.0Mpa; Being concentrated into solid content is 18%, then with the concentrate spray-drying, and 145 ℃ of EATs; 60 ℃ of leaving air temps obtain instant green tea powder 90 grams.
Prepared instant green tea powder, color are green, and dissolubility is good and have the fragrance of green tea, and the content that records Tea Polyphenols is 320mg/g, and chlorophyll content is 2.3mg/g.
The preparation of embodiment 6 instant green tea powders
Get dried green tea 500 grams after the completing of embodiment 1 gained, add 8 kilograms of purified water, soaked 1.5 hours, place the JHBE-50S flash extracter, control rotating speed 7000r/min, extracted 2 minutes.Extract filters through the nylon filter bag of 50 μ m filtering accuracies, filtrates under 5000r/min centrifugal 25 minutes, and centrifugate is through the ceramic membrane micro-filtration in 0.2 μ m aperture; Micro-filtrate concentrates through the rolling NF membrane that the aromatic polyamides composite is processed again, and its molecular cut off is 450, and control pump operation frequency is 50HZ when concentrating; Entrance pressure 0.5Mpa, being concentrated into solid content is 14%, then with the concentrate spray-drying; 145 ℃ of EATs, 65 ℃ of leaving air temps obtain instant green tea powder 89 grams.
Prepared instant green tea powder, color are green, and dissolubility is good and have the fragrance of green tea, and the content that records Tea Polyphenols is 300mg/g, and chlorophyll content is 2.2mg/g.
Summarize saidly, adopt the above-mentioned instant green tea powder, preparation method thereof of the present invention, the instant tea powder of processing is natural green, and polyphenol content is high, the good and millet paste clear of dissolubility, and tea is aromatic strongly fragrant.
Claims (5)
1. the preparation method of an instant green tea powder; With bud green tealeaves is raw material, blue or green through the stand, complete, water extraction, filtration, extract concentrates and drying process is processed, it is characterized in that: put at the blue or green nature stand of adopting, stand; Remove the water on surface, make the tealeaves moisture be controlled at 70～80%;
Completing is the method that adopts microwave drying to complete, and is dried to tealeaves moisture less than 10%; The belt transmission speed of microwave equipment was 1.5～1.9m/ minute when said microwave drying completed, and temperature is 60～70 ℃, and tealeaves is laid on thickness on the transmission belt less than 2cm;
The method that water extracts is to adopt the sudden strain of a muscle formula to extract: the tealeaves after will completing was soaked in water 0.25～10 hour; The consumption of water is 2～20 times of tealeaves weight; Put in the flash extracter then and extract, the extraction rotating speed is 1000～10000r/min, and extraction time is 1～30 minute;
Said filtration is that extract is removed tea grounds through coarse filtration, and filtrating is high speed centrifugation 10～60 minutes under 3000～5000r/min at rotating speed, and the clear liquid after centrifugal adopts the ceramic membrane micro-filtration in 0.2～2.0 μ m aperture to get extract;
It is to adopt hyperfiltration or nano filtering process that extract concentrates, and is concentrated into solid content and is 5～30% concentrate; Said drying is to be that 5～30% concentrate gets instant green tea powder with spray drying process with solid content.
2. the preparation method of instant green tea powder according to claim 1; When it is characterized in that the concentrated employing hyperfiltration of said extract; Reverse osmosis membrane can adopt the aromatic polyamides composite; The coiled reverse osmosis membrane that also can adopt cellulose acetate to process, control pump operation frequency is 30～50HZ when concentrating, entrance pressure 2.0～3.5Mpa.
3. the preparation method of instant green tea powder according to claim 1, when it is characterized in that the concentrated employing nano filtering process of said extract, using molecular cut off is 100～450 NF membrane, entrance pressure 0.5～1.5Mpa.
4. the preparation method of instant green tea powder according to claim 1 is characterized in that said spray drying process, 120～180 ℃ of control EATs, 40～90 ℃ of leaving air temps.
5. one kind according to the prepared instant green tea powder of claim 1, it is characterized in that: contain chlorophyll in the 1g instant green tea powder and be not less than 2mg and contain Tea Polyphenols and be not less than 300mg.
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| CN112568303B (en) * | 2020-12-03 | 2023-08-29 | 杭州凯洁膜分离技术有限公司 | Instant tea preparation process based on microfiltration-reverse osmosis technology |
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| CN1055860A (en) * | 1990-12-14 | 1991-11-06 | 廖乌奎 | The production technology of instant tea |
| CN1316192A (en) * | 2001-05-11 | 2001-10-10 | 广东华城食品有限公司 | Instant tea and its preparing process |
| CN1817162A (en) * | 2005-02-07 | 2006-08-16 | 云南金色生活生物产业技术开发有限公司 | Instant Pu'er tea, its production and use thereof |
| CN101164424A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for preparing instant tea powder |
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2010
- 2010-12-10 CN CN 201010585628 patent/CN102125131B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055860A (en) * | 1990-12-14 | 1991-11-06 | 廖乌奎 | The production technology of instant tea |
| CN1316192A (en) * | 2001-05-11 | 2001-10-10 | 广东华城食品有限公司 | Instant tea and its preparing process |
| CN1817162A (en) * | 2005-02-07 | 2006-08-16 | 云南金色生活生物产业技术开发有限公司 | Instant Pu'er tea, its production and use thereof |
| CN101164424A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for preparing instant tea powder |
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| CN102125131A (en) | 2011-07-20 |
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